鲜切苹果褐变机理及物理保鲜技术研究进展
摘要
鲜切苹果具有方便、即食等特点,深受消费者的喜爱。但鲜切所造成的机械伤害会破坏苹果的组织结构,其感官品质会极大下降,尤其会出现褐变等问题。传统的保鲜方法已不能满足消费者对鲜切食品的高品质追求,物理控制技术因其处理条件易于操作、保鲜效果明显、绿色安全等优势,在果蔬贮藏保鲜中应用广泛。本文综述了鲜切苹果褐变机理及物理保鲜技术在提高其贮藏品质方面的研究进展,以期为鲜切苹果的贮藏保鲜提供借鉴。
引文
[1]陈晨,胡文忠,姜爱丽,等.半胱氨酸控制鲜切苹果褐变的生理机制[J].食品科学,2018,39(3):282-288.
[2] Hasan S M K, Manzocco L, Morozova K, et al. Effects of AscorbicAcid and Light on Reactions in Fresh-Cut Apples by Microcalorimetry[J].Thermochimica Acta,2017,649.
[3]Saltveit M E. Wound induced changes in phenolic metabolism andtissue browning are altered by heat shock.[J].Postharvest Biology&Technology,2000,21(1):61-69.
[4]Degl'Innocenti E, Guidi L, Pardossi A, et al. Biochemical study of leafbrowning in minimally processed leaves of lettuce(Lactuca sativa L. var.acephala)[J].Journal of Agriculture and Food Chemistry, 2005, 53(26):9980-9984.
[5]Lunadei L, Galleguillos P, Iglesias B D, et al. A multispectral visionsystem to evaluate enzymatic browning in fresh-cut apple slices[J].Postharvest Biology&Technology,2011,60(3):225-234.
[6]Lin Y, Lin H, Lin Y, et al. The roles of metabolism of membranelipids and phenolics in hydrogen peroxide-induced pericarp browning ofharvested longanfruit[J].Postharvest Biology&Technology,2016,111:53-61.
[7]耿亚娟,王艳颖,齐海萍,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-333.
[8]Manzocco L, Pieve S D, Bertolini A, et al. Surface decontamination offresh-cut apple by UV-C light exposure:Effects on structure, colourand sensoryproperties[J]. Postharvest Biology&Technology,2011,61(2):165-171.
[9]叶磊,郜海燕,周拥军,等.脉冲强光技术在鲜切果蔬保鲜加工中应用研究进展[J].核农学报,2014,28(10):1880-1884.
[10]Shayanfar S, Chauhan O P, Toepfl S, et al. Effect of non-thermalhurdles in extending shelf life of cut apples[J].J Food SciTechnol,2014,51(12):4033-4039.
[11]Vercammen A, Vanoirbeek K G A, Lemmens L, et al. High pressurepasteurization of apple pieces in syrup:Microbiological shelf-life andquality evolution during refrigerated storage[J]. Innovative Food Science&Emerging Technologies,2012,16(39):259-266.
[12]Weemaes C, Ludikhuyze L, Van D B I, et al. High Pressure Inacti-vation of Polyphenoloxidases[J]. Journal of Food Science, 2010, 63(5):873-877.
[13]林怡,朱瑞,毛明,等.超高压加工鲜切苹果片的色变动态特性[J].核农学报,2012,26(4):679-684.
[14]Pardilla S, Mor-Mur M, Vega L F, et al. Argon and high content ofCO2:The future for fresh-cut apples packaged in MAP[J].Acta Horti-culturae, 2015, 1071(1):731-738.
[15]姜爱丽,胡文忠,代喆,等.箱式气调贮藏对鲜切富士苹果抗氧化系统的影响[J].食品与发酵工业,2011, 37(10):187-191.
[16]Cortellino G, Gobbi S, Bianchi G, et al. Modified atmosphere pack-aging for shelf life extension of fresh-cut apples[J]. Trends in Food Sci-ence&Technology, 2015, 46(2):320-330.
[17]Carafoli F, Bihan D, Stathopoulos S, et al. Estimate of respiration rateand physicochemical changes of fresh-cut apples stored under differenttemperatures[J].Ciencia E Tecnologia De Alimentos, 2013, 33(1):60-67.
[18]魏敏,周会玲,陈小利,等.低温贮藏对鲜切富士苹果褐变的影响[J].西北林学院学报,2011,26(5):000131-144.
[19]魏敏,周会玲,徐义杰,等.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺,2011(17):160-163.
[20]Aguayo E, Requejo-Jackman C, Stanley R, et al. Hot water treat-ment in combination with calcium ascorbate dips increases bioactivecompounds and helps to maintain fresh-cut apple quality[J]. PostharvestBiology&Technology, 2015, 110:158-165.
[21]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业,2014,40(2):207-212.
[22]周国勇.食品减压冷藏的理论与实验研究[D].浙江大学, 2003.
[23]胡欣,张长峰,郑先章.减压冷藏技术对鲜切果蔬保鲜效果的研究[J].保鲜与加工,2012,12(6):17-20.
[24]Jang J H, Moon K D. Inhibition of polyphenol oxidase and peroxi-dase activities on fresh-cut apple by simultaneous treatment of ultrasoundand ascorbic acid[J].Food Chemistry,2010, 124(2):444-449.
[25]尹晓婷,赵葵儿,蒋星仪,等.超声波处理结合纳米包装对鲜切生菜品质的影响[J].食品科学,2015,36(2):250-254.
[26]杨明冠,李坤,朱传合.超声处理钝化鲜切苹果多酚氧化酶动力学研究[J].食品科学技术学报,2015,33(2):29-33.
[2] Hasan S M K, Manzocco L, Morozova K, et al. Effects of AscorbicAcid and Light on Reactions in Fresh-Cut Apples by Microcalorimetry[J].Thermochimica Acta,2017,649.
[3]Saltveit M E. Wound induced changes in phenolic metabolism andtissue browning are altered by heat shock.[J].Postharvest Biology&Technology,2000,21(1):61-69.
[4]Degl'Innocenti E, Guidi L, Pardossi A, et al. Biochemical study of leafbrowning in minimally processed leaves of lettuce(Lactuca sativa L. var.acephala)[J].Journal of Agriculture and Food Chemistry, 2005, 53(26):9980-9984.
[5]Lunadei L, Galleguillos P, Iglesias B D, et al. A multispectral visionsystem to evaluate enzymatic browning in fresh-cut apple slices[J].Postharvest Biology&Technology,2011,60(3):225-234.
[6]Lin Y, Lin H, Lin Y, et al. The roles of metabolism of membranelipids and phenolics in hydrogen peroxide-induced pericarp browning ofharvested longanfruit[J].Postharvest Biology&Technology,2016,111:53-61.
[7]耿亚娟,王艳颖,齐海萍,等.紫外照射对鲜切苹果营养品质的影响[J].食品工业科技,2016,37(1):331-333.
[8]Manzocco L, Pieve S D, Bertolini A, et al. Surface decontamination offresh-cut apple by UV-C light exposure:Effects on structure, colourand sensoryproperties[J]. Postharvest Biology&Technology,2011,61(2):165-171.
[9]叶磊,郜海燕,周拥军,等.脉冲强光技术在鲜切果蔬保鲜加工中应用研究进展[J].核农学报,2014,28(10):1880-1884.
[10]Shayanfar S, Chauhan O P, Toepfl S, et al. Effect of non-thermalhurdles in extending shelf life of cut apples[J].J Food SciTechnol,2014,51(12):4033-4039.
[11]Vercammen A, Vanoirbeek K G A, Lemmens L, et al. High pressurepasteurization of apple pieces in syrup:Microbiological shelf-life andquality evolution during refrigerated storage[J]. Innovative Food Science&Emerging Technologies,2012,16(39):259-266.
[12]Weemaes C, Ludikhuyze L, Van D B I, et al. High Pressure Inacti-vation of Polyphenoloxidases[J]. Journal of Food Science, 2010, 63(5):873-877.
[13]林怡,朱瑞,毛明,等.超高压加工鲜切苹果片的色变动态特性[J].核农学报,2012,26(4):679-684.
[14]Pardilla S, Mor-Mur M, Vega L F, et al. Argon and high content ofCO2:The future for fresh-cut apples packaged in MAP[J].Acta Horti-culturae, 2015, 1071(1):731-738.
[15]姜爱丽,胡文忠,代喆,等.箱式气调贮藏对鲜切富士苹果抗氧化系统的影响[J].食品与发酵工业,2011, 37(10):187-191.
[16]Cortellino G, Gobbi S, Bianchi G, et al. Modified atmosphere pack-aging for shelf life extension of fresh-cut apples[J]. Trends in Food Sci-ence&Technology, 2015, 46(2):320-330.
[17]Carafoli F, Bihan D, Stathopoulos S, et al. Estimate of respiration rateand physicochemical changes of fresh-cut apples stored under differenttemperatures[J].Ciencia E Tecnologia De Alimentos, 2013, 33(1):60-67.
[18]魏敏,周会玲,陈小利,等.低温贮藏对鲜切富士苹果褐变的影响[J].西北林学院学报,2011,26(5):000131-144.
[19]魏敏,周会玲,徐义杰,等.贮藏温度对鲜切嘎啦苹果褐变的影响[J].北方园艺,2011(17):160-163.
[20]Aguayo E, Requejo-Jackman C, Stanley R, et al. Hot water treat-ment in combination with calcium ascorbate dips increases bioactivecompounds and helps to maintain fresh-cut apple quality[J]. PostharvestBiology&Technology, 2015, 110:158-165.
[21]范林林,李萌萌,冯叙桥,等.热处理对鲜切苹果的保鲜效果[J].食品与发酵工业,2014,40(2):207-212.
[22]周国勇.食品减压冷藏的理论与实验研究[D].浙江大学, 2003.
[23]胡欣,张长峰,郑先章.减压冷藏技术对鲜切果蔬保鲜效果的研究[J].保鲜与加工,2012,12(6):17-20.
[24]Jang J H, Moon K D. Inhibition of polyphenol oxidase and peroxi-dase activities on fresh-cut apple by simultaneous treatment of ultrasoundand ascorbic acid[J].Food Chemistry,2010, 124(2):444-449.
[25]尹晓婷,赵葵儿,蒋星仪,等.超声波处理结合纳米包装对鲜切生菜品质的影响[J].食品科学,2015,36(2):250-254.
[26]杨明冠,李坤,朱传合.超声处理钝化鲜切苹果多酚氧化酶动力学研究[J].食品科学技术学报,2015,33(2):29-33.